Description
This Gluten-Free Quiche with Leeks & Mushrooms is a delicious dairy-free and savory pie that’s perfect for breakfast, brunch, or a light dinner. Featuring a crispy gluten-free crust filled with sautéed leeks, cremini mushrooms, fresh spinach, and a rich egg custard, this recipe combines wholesome ingredients to create a flavorful and satisfying meal suitable for those avoiding gluten and dairy.
Ingredients
Scale
Pie Crust
- 1 batch gluten-free pie crust (or a 9-inch or 23 cm store-bought crust)
- 1/4 cup dairy-free butter (we recommend Miyoko’s)
Filling
- 1 large leek, cut in half, washed well, and sliced (approximately 3–4 cups loosely packed or 270–365 g)
- 2 cups sliced cremini mushrooms (baby bella, about 6 oz.)
- 1 ½ tsp fresh thyme, stems removed
- 1 tsp sea salt, divided
- 1 tsp black pepper, divided
- 3 cups loosely packed fresh baby spinach
- 7 large eggs (organic, pasture-raised when possible)
- 2/3 cup plain unsweetened dairy-free milk (preferably thicker milks like cashew milk)
Optional for Serving
- 1/3 cup shredded dairy-free cheese (cheddar-style recommended)
Instructions
- Preheat and prepare crust: Preheat oven to 375°F (190°C) and prepare a 9-inch pie pan. If making homemade crust, prepare it now. Par-bake the gluten-free crust for 20 minutes to ensure a sturdy base.
- Adjust oven temperature: After par-baking, reduce oven temperature to 350°F (176°C) and place the crust on a baking sheet to catch any spills during baking.
- Sauté vegetables: Melt dairy-free butter in a large skillet over medium heat. Add leeks, mushrooms, thyme, and half of the salt and pepper (1/2 tsp each). Cook over medium-low heat for 8-10 minutes until leeks are soft, mushrooms are tender, and moisture has evaporated. Add spinach and wilt, then remove skillet from heat.
- Prepare egg mixture: In a medium bowl, whisk together the eggs, dairy-free milk, and remaining salt and pepper (1/2 tsp each) until fully combined.
- Assemble the quiche: Spread the sautéed vegetables evenly over the par-baked crust. Pour the egg mixture on top, covering the vegetables. If desired, sprinkle shredded dairy-free cheese evenly over the top.
- Bake the quiche: Bake for 45-50 minutes at 350°F (176°C) until the center barely jiggles and the custard is set.
- Cool and serve: Allow the quiche to cool for 20 minutes before slicing. Serve warm or cold. Store leftovers in the refrigerator for up to 3 days.
Notes
- Nutrition information is a rough estimate and calculated without optional cheese.
- Use a thicker dairy-free milk like cashew milk for a creamier texture.
- Par-baking the crust prevents sogginess and ensures a crisp base.
- The quiche is suitable for gluten-free and dairy-free diets.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 quiche)
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg
